delayed release
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praying for one day when Brian can afford to let solo diner join 
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i know how you feel, i love solo dining
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Very annoying. Oh well we try again next month.
Rooting for Brian to be very successful so he can afford time and space for solo dinners 
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just gotta book for 2 and find a stranger to bring so you don’t have to talk to them 
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I don’t like to sit with a stranger in front of me (on a 2 top table) it’s distracting and more bothersome than eating 
The quickest way to ruin a meal if it’s a bad stranger. Finding a stranger sounds like a nightmare already lol
Managed to score a reservation off the waitlist.
Thoroughly enjoyed our dinner at Corridor 109.
Brian is a very talented chef and he and his team did an outstanding job again. I thought that flavors were a bit bolder than last two times and some dishes were a touch saltier than before.
Pacing of the dinner was perfect.
Kinmedai with uni and gelee was sublime. Aka Amadai was delicious.
Iwashi toast was a killer as before.
I forgot to photograph deserts.
Hopefully full size restaurant is in his future sometime in 2024.
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Dinner at Corridor 109’s pop up truly reminded me of why I appreciate Hayato so much.
There is a needle-like precision in Brian’s cooking. It’s delicate & purposefully brings out the best of each ingredient, but also demands the diner to sit in their thoughts behind what makes each of his dishes so damn good. Like most of you, I’ve eaten at countless great restaurants, but only a handful of times I’ve experienced a meal where it feels transcendent. It goes beyond the food; I walk out feeling re-invigorated for life, feeling like I experienced something new, something special, much like a kid riding a bicycle for the first time.
First course was an uni tartlet, brilliantly paired with fluke from Jeju Island. This was a big opening statement, signaling to you that the flavors & textures at Corridor 109 are bold and alluring.
Second course was an immaculate plate of sashimi, consisting of shima aji and ensui uni sprinkled with pristine shiso flowers and thinly sliced myoga as well as a tosazu like gelee. This course spotlighted Brian’s unfettered insistence for using only the best of the best ingredients. The fish was at the perfect level of fattiness, while the shiso and miyoga were used as a smart juxtaposition against it (and the uni). Simple, clean, exquisite.
Edit: How could I forget the Iwashi toast?!! House made shokupan, with a a red pepper relish and the most delicious sardine. This is THE bite that everyone above says it is.
Third course was the Hotate in a tomato clam broth with mozuku. I can’t recall a more perfectly textured scallop in my life. The broth was excellent, although restrained. This dish made me realize how Corridor 109 has many similar aspects to it as Hayato.
Fourth course was the same uni (I presume he had a lot of uni on deck, but I’m not one to complain about it!) mixed in rice with gamtae perched on the top- a type of roasted seaweed from South Korea (where Brian’s family is from). I appreciate whenever a chef incorporates ingredients that are essentially subtle nods to their culture/upbringing/family/history/etc. I think its brilliant the way he does it. He could have easily sourced fluke or nori from Japan, and it would probably have saved him some of the cost, but these are statements about the Chef and about what Corridor 109 is aiming to do in our fine city.
The little dollop of fresh wasabi was also very appreciated.
Fifth course was Tachiuo AKA belt fish with a yamaimo sauce-like reduction. Perfectly cooked fish with hands down the best iteration of anything that has to do with yamaimo I’ve ever experienced. Again, simplicity at its absolute best, but keep in mind the phrase “simple ain’t easy”.
The sixth course was jaw droppingly good. Holy **** good. Hay smoked/seared Katsuo slices sat atop the best pesto spaghetti I’ve ever had. I don’t know what it was about this dish, but this combo worked SO well. I would get a huge bowl of this every single week if it were an option. I think @PorkyBelly said it was the new “abalone pasta a la N/Naka” which stuck with me because it has the same intention as when Niki first introduced that iconic dish. I loved the grated ginger on the side too. 100/10.
Seventh course was aka amadai with broth and parae seaweed (another varietal from Korea).
Chip like crispy scales and soft but meaty flesh inside a marvelous and deep broth. All qualities of a dish that takes major skill to pull off in such an impactful and delicious way.
8th dish was Kuro Awabi abalone truffle risotto. Considered to be the best tasting abalone species (and very pricey!), this was divine. Sazanami-zukuri cuts of thin abalone mixed with a creamy truffle risotto. It’s hard to say between the two, but this or Harbor House’s abalone are the best versions I’ve tasted. I think I’ll go with Corridor’s as the winner.
Dessert consisted of mandarin sorbet and a slice of crown musk melon. A very clean and sweet ending to a sensational dinner.
I wish Brian luck & all the success in the permanent location opening next year. We as Angelenos are very lucky to have him. Apologies on the bad pictures in advance!
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how was the iwashi toast?
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I edited my original post, can’t believe I forgot to mention the toast!
Sardine showcased the vinegar prep that washes away all the fishiness associated.
WHAT A COMBO. I have major regrets for not requesting double portions 
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Cannot forget Brian’s outstanding iwashi toast!
Just got a res for the 16th. Anyone else going?
Lucky! Chef Brian serves up a wonderful experience.